Cream Of Carrot And Honey Soup

1. 1

   Slice carrots (peel if using larger carrots) and put into a saucepan with the vegetable stock, honey, garlic and salt.

2. 2

   Bring to boil, reduce the heat and simmer for 30 minutes or until the carrots are tender.

3. 3

   Adjust seasonings to your taste.

4. 4

   Puree in a processor or blender and process, gently reheat before stirring in cream.

5. 5

   Do not boil once cream is added.

6. 6

   Serve sprinkled with chopped parsley.

7. 7

   N.B.~ If soup requires thickening (it is a personal preference) make a paste of a little cornflour and water mix well before adding to soup.

* Per serving · 4 servings · Values may vary.

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